Vietnamese Summer Rolls were adapted from neighboring countries for centuries. Vietnamese farmers from different regions make mini cake wraps with vegetables to welcome the onset of the hot summer. Biting into a veggie filed summer roll was believed to cold down the heat, and also bring good fortune for bountiful harvest.
During our foodie tours, we are often asked for a recipe to make the Vietnamese spring rolls and summer rolls. In this article post, you can find some easy steps to make the famous Vietnamese summer rolls at home.
INGREDIENTS
- 1 lb shrimp (36/40 size)
- ½ lb pork leg
- 1 head green leaf lettuce
- 2 – 3 sprigs of mint
- 1 small bunch chives
Dipping Sauce
- 1 tbsp of garlic
- 8 tbsp hoisin sauce
- 2 ½ tbsp peanut butter
- 1 cup of water
- Optional chili paste
Summer Rolls
- 1 pack of rice paper
- 1 pack of rice vermicelli (starchless)
- 1 ½ tsp of salt
- 1 tsp of sugar
STEPS
Dipping Sauce
- Mince 2 tbsp of garlic. Use medium heat to heat up your pain with 2 tbsp of oil. Sauté the minced garlic until fragrant. Turn heat to low.
- Add in 8 tbsp hoisin sauce, 2 ½ tbsp peanut butter, and 1 cup of water. Stir well. Bring to boil, turn off, heat, and let cool.
Summer Rolls
- Place ½ lb pork leg into a small pot and fill the pot with water to about 1.5 inches above the pork. Add 1 tsp salt and 1 tsp of sugar.
- Bring to a boil on high heat then lower to medium-high for about 30 minutes. Check that the pork leg is no longer pink in the middle.
- Peel the shrimp shells and remove tails. Devein the shrimp if needed.
- Fill a pot with water, add ½ tsp of salt, and bring to a boil. Add the shrimp. Boil for about 2 minutes on medium high until the shrimp is no longer translucent in the middle. Cook 1/3 of the rice vermicelli package according to packet instructions. Drain and cool noodles under cold running water.
- Add some warm water to a large bowl to dip the rice paper in. dip each rice paper sheet and ensure it’s wet evenly for about 5 seconds before making each roll. Place rice paper onto flat plate.
- Add 3 shrimp near the bottom near the bottom and leave about 1 – 1,5 inches of space on each side.
- Layer 2 – 3 leaves of lettuce, a few mint leaves, and chive leaf near the middle. Add pork on top of the veggies. Layer a small bundle of noodles evenly atop the pork. Fold the sides in so it’s snug. Then fold the bottom up to cover the rice noodles. Keep the roll tight, so lightly squeeze it together as you roll.
There you go. We hope you enjoy cooking Vietnamese summer rolls at home, and please contact us if there is anything we can help.
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